CN111449112A - Preparation method of whole-wheat moon cake - Google Patents
Preparation method of whole-wheat moon cake Download PDFInfo
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- CN111449112A CN111449112A CN201910058018.XA CN201910058018A CN111449112A CN 111449112 A CN111449112 A CN 111449112A CN 201910058018 A CN201910058018 A CN 201910058018A CN 111449112 A CN111449112 A CN 111449112A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
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- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation method of a whole-wheat moon cake, which uses 100% of whole-wheat flour and combines with an improved vacuum packaging and heat sterilization process sequence, the prepared whole-wheat moon cake is rich in dietary fiber and has higher nutritive value, meanwhile, the method can realize effective sterilization of the whole-wheat moon cake and prolong the shelf life, and changes the mode of prolonging the shelf life by using a preservative in the field market.
Description
Technical Field
The invention belongs to the field of grain processing and baked products, and particularly relates to a formula design, a preparation method and a long-term preservation process technology of whole-wheat moon cakes.
Background
The whole wheat flour not only includes starchy endosperm, but also includes bran and germ that are rich in dietary fiber, various micronutrients, and bioactive substances, and has a higher nutritional value than other refined flours. A large number of epidemiological and basic researches at home and abroad prove that the risk of chronic diseases such as diabetes, cardiovascular and cerebrovascular diseases, cancer and the like can be effectively reduced by frequently eating the whole grain food. With the improvement of living standard, the health consciousness of residents is continuously enhanced, and the attention to the whole grain food is also increased. In the field of grain processing, whole-wheat products (e.g., whole-wheat steamed bread, whole-wheat dried noodles, whole-wheat steamed bread, etc.) are widely used.
The moon cake is a traditional festival food for Chinese people, is a symbol of mid-autumn festival, and almost all the Yanhuang offspring and sunset in the eighty-five days of the lunar calendar can enjoy the moon and reunion of the family. Moon cake has become a link for people to communicate emotion in festivals, and is a traditional culture with a long history. However, there has been not much research on the making of whole wheat moon cakes. Moon cakes in China are various in types and can be divided into water-oil skin moon cakes, syrup skin moon cakes, oil-sugar skin moon cakes, oil-crispy skin moon cakes, water-mixed skin moon cakes, egg-mixed skin moon cakes, cream skin moon cakes and the like according to different formulas and manufacturing methods. The Guangdong style moon cake is mainly divided into a Guangdong style, a Jing style, a Dian style, a Su style, a Ning style and the like according to regions, wherein the Guangdong style moon cake becomes one of the most popular varieties in China in recent years, has unique process, fine manufacture, attractive appearance, thin skin, beautiful stuffing and delicious taste, and is a main variety for producing moon cakes all over the country.
The traditional moon cake preparation method takes a baking process as a sterilization process, wherein the moon cake is usually baked in an oven at about 200 ℃ for about 20 minutes, the central temperature of the moon cake generally reaches 80 ℃, and complete sterilization cannot be realized; in the subsequent vacuum packaging, a deoxidizer is usually added to remove residual oxygen. Due to incomplete sterilization and residual oxygen removal, the shelf life of the moon cakes is more than half a year (for example, the shelf life of the traditional Cantonese moon cake is generally less than 2-3 months), and in order to achieve the antiseptic goal, the moon cakes have strong dependence on preservatives such as sodium dehydroacetate, deoxidizer and the like.
Disclosure of Invention
In view of the above problems, the invention provides a preparation method of whole-wheat moon cake, which can prolong the shelf life of the prepared moon cake to one year without adding preservatives by performing a vacuum packaging process and then performing a heat sterilization process after baking and shaping, and can realize effective sterilization of the moon cake.
The invention is realized by the following technical scheme:
the invention provides a preparation method of a wholewheat moon cake, which comprises the following steps:
(1) mixing whole wheat flour, moon cake syrup, oil and alkaline water uniformly, cutting, rounding and pressing into round sheets to obtain moon cake wrappers; filling the stuffing into the moon cake wrapper and forming to obtain a formed moon cake;
(2) baking the formed moon cake, and cooling to obtain a baked moon cake;
(3) carrying out vacuum packaging on the baked moon cake; and
(4) and (3) carrying out heat sterilization on the moon cakes after vacuum packaging at the heat sterilization temperature of 110-130 ℃ for 14-25 min to obtain the wholewheat moon cakes.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) the method of the invention uses 100% of whole wheat flour, and the whole wheat moon cake prepared is rich in dietary fiber.
(2) The method of the invention prolongs the shelf life of the moon cake by combining the vacuum packaging and the heat sterilization process, and changes the mode of prolonging the shelf life by using the preservative in the field market.
(3) The invention discovers that if the sterilization process is carried out first and then the vacuum packaging is carried out, the product is easy to dehydrate and dry in the sterilization process (for example, other sterilization processes such as microwave sterilization) and the quality of the product is influenced. Therefore, the invention can keep the taste of the raw materials of the product by adjusting the process sequence, namely performing the vacuum packaging process and then performing the heat sterilization process (for example, adopting a back pressure type sterilization pot); because the product of the invention is subjected to vacuum packaging before the heat sterilization process, the further pollution from a packaging area and packaging personnel is avoided, and the preparation of food with higher cleanliness is facilitated; meanwhile, the heat sterilization process (moist heat sterilization) of the present invention can allow the central temperature (corresponding to the heat sterilization temperature) of the moon cake to reach 110 ℃ to 130 ℃ (for example, 121 ℃), and maintain the temperature for a specific period of time (14min to 25min), thereby achieving thorough sterilization.
(4) The method of the invention adopts a heat sterilization process, can realize secondary curing of the product while sterilizing, and can prolong the shelf life of the moon cake to 12 months without adding preservatives. The method has the advantages of long quality guarantee period, excellent quality and the like, and is suitable for being used in special cases of products needing long quality guarantee period, such as spaceflight, field exploration, navigation and the like.
Detailed Description
For a better understanding of the present invention, the following further description is given in conjunction with the embodiments, but these embodiments should not be construed as limiting the present invention in any way.
In one embodiment, the present invention provides a method of making a whole wheat moon cake, comprising the steps of:
(1) mixing whole wheat flour, moon cake syrup, oil and alkaline water uniformly, cutting, rounding and pressing into round sheets to obtain moon cake wrappers; filling the stuffing into the moon cake wrapper and forming to obtain a formed moon cake;
(2) baking the formed moon cake, and cooling to obtain a baked moon cake;
(3) carrying out vacuum packaging on the baked moon cake; and
(4) and (3) carrying out heat sterilization on the moon cakes after vacuum packaging at the heat sterilization temperature of 110-130 ℃ for 14-25 min to obtain the wholewheat moon cakes.
In a preferred embodiment, in the step (1), the whole wheat flour, moon cake syrup, oil and kansui are mixed according to (100g-140 g): (65g-80 g): (30g-40 g): (10g-20g) in proportion. In the present invention, unless otherwise specified, the moon cake syrup is only an edible syrup that can be used for preparing moon cakes, and can be prepared according to a conventional method or commercially available.
In the present invention, unless otherwise specified, the term "whole wheat flour" refers to a primary-color, original-flavor flour to which a whitening agent (benzoic peroxide) and a gluten fortifier (potassium osmate) are not added; the term "whole wheat moon cake" refers to a moon cake in which 100% whole wheat flour is used in the moon cake crust.
In the present invention, the kansui (kansui) (kansui.
In the present invention, unless otherwise specified, the oil is just an edible oil that can be used for preparing moon cakes. In a preferred embodiment, in step (1), the oil is peanut oil.
In the present invention, unless otherwise specified, the filling is a filling generally prepared for preparing moon cakes, and the filling may be prepared according to a conventional method or commercially available. For example, the stuffing can be white lotus stuffing, red lotus stuffing, sweetened bean paste stuffing and the like. In a preferred embodiment, in the step (1), the filling is a white lotus filling, and the amount of the filling is 20 g/piece to 40 g/piece, preferably 35 g/piece to 40 g/piece.
In a preferred embodiment, in said step (1), said amount of said moon cake skin is from 10 g/piece to 25 g/piece, preferably from 15 g/piece to 25 g/piece.
In a preferred embodiment, in the step (2), the baking is performed on a baking pan.
In a preferred embodiment, in said step (2), said baking conditions for baking are a temperature of 180 ℃ to 210 ℃ for the upper flame temperature and 140 ℃ to 160 ℃ for the lower flame temperature; baking for a predetermined time of 4min-9min, preferably 6min-7 min. By controlling the specific baking temperature and time, the initial curing and shaping of the moon cake can be better controlled.
In a preferred embodiment, in the step (2), after the shaped moon cake is baked for a predetermined time, the center temperature of the moon cake is cooled to less than 18 ℃.
In a preferred embodiment, in the step (3), the vacuum packaging is performed by putting the baked moon cake into a cooking bag, sealing and vacuumizing, preferably to a degree of vacuum of 0.08Mpa to 0.1Mpa, for example 0.08 Mpa. By controlling the vacuum degree during vacuum packaging, air in the package can be further effectively removed, and the appearance shape of the moon cake is ensured not to deform.
In a preferred embodiment, in the step (4), the heat sterilization is performed by a back pressure type sterilization pot, preferably the sterilization temperature of the heat sterilization is 121-130 ℃, preferably 121-125 ℃, and the sterilization time is 15-25 min, preferably 15-20 min. By controlling the temperature and time of the heat sterilization, the effects of effective sterilization and no mildew and deterioration of the moon cake in the shelf life can be further achieved. In a preferred embodiment, the whole wheat moon cake is a whole wheat Cantonese moon cake.
Examples
The present invention will be described in further detail with reference to examples. These examples are merely illustrative and should not be construed as limiting the scope of the invention. All technical solutions and modifications thereof implemented based on the above contents of the present invention fall within the scope of the present invention.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; materials, equipment and the like used in the following examples are commercially available unless otherwise specified.
Example 1
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Example 2
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 110g of whole wheat flour, 67g of moon cake syrup, 32g of peanut oil and 12g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Example 3
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 135g of whole wheat flour, 78g of moon cake syrup, 40g of peanut oil and 17g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Example 4
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 210 ℃ and the lower fire temperature of 140 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Example 5
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 6min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Example 6
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.08Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 130 ℃, and the sterilization time is 20min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Comparative example 1
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 4min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the baked moon cake into a cooking bag, sealing, and vacuumizing (the vacuum degree is 0.05Mpa) for vacuum packaging;
(4) and (3) putting the vacuum-packaged moon cakes into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 5min, so that the wholewheat Cantonese moon cakes (50 g/piece) are obtained.
Comparative example 2
Preparation of wholewheat Cantonese moon cake
Moon cake basic formula
The formula of the moon cake skin comprises: 120g of whole wheat flour, 72g of moon cake syrup, 36g of peanut oil and 15g of alkaline water;
stuffing is used: 35g of white lotus stuffing per unit.
(1) Mixing the moon cake syrup, the alkaline water and the peanut oil, adding the whole wheat flour, uniformly mixing, cutting into 15 g/piece, rolling and pressing into a round sheet shape to obtain a moon cake skin; wrapping 35 g/piece of white lotus stuffing into the moon cake wrapper and forming to obtain a formed moon cake (round shape);
(2) placing the formed moon cake into a baking tray, baking for 7min at the upper fire temperature of 200 ℃ and the lower fire temperature of 150 ℃, and cooling the moon cake to the central temperature of less than 18 ℃ to obtain baked moon cake;
(3) putting the packaged moon cake into a back pressure type sterilization pot for heat sterilization, wherein the sterilization temperature of the heat sterilization is 121 ℃, and the sterilization time is 15 min;
(4) and (3) putting the sterilized moon cakes into a cooking bag, sealing, vacuumizing (the vacuum degree is 0.08Mpa), and carrying out vacuum packaging to obtain the wholewheat Cantonese moon cakes (50 g/piece). Since the comparative example 2 is firstly subjected to the heat sterilization process and then subjected to vacuum packaging, the prepared wholewheat Cantonese moon cake is seriously dehydrated and has poor product quality.
Examples of effects
The normal temperature storage test and the high temperature accelerated test are carried out by referring to the health food stability test guiding principle issued by the State food and drug administration, and the test conditions, the sampling time and the test items are detailed in the following tables 1 to 4.
TABLE 1 shelf life test conditions
TABLE 2 evaluation in accordance with GB7099-2015 food safety Standard pastry, bread
| Item | Not allowing detection of the limit value M |
| Total number of colonies (CFU/g) | 1000 |
| Coli colony count (CFU/g) | 10 |
And if the detection value is exceeded, the product is unqualified, and the product with the value within the allowable detection limit value range is qualified. The specific test results are shown in tables 3 and 4.
TABLE 3 test results of high temperature accelerated test
TABLE 4 test results of Normal temperature storage
As can be seen from the results of tables 1 to 4 above, the preparation methods of the wholewheat mooncakes according to examples 1 to 6 of the present invention can achieve effective sterilization of the mooncakes (total number of colonies < 1000CFU/g) and the shelf lives of the prepared wholewheat cantonese mooncakes can reach 12 months in the normal temperature storage test, compared to comparative example 1 and comparative example 2.
Claims (10)
1. A method of making a whole-wheat moon cake, the method comprising the steps of:
(1) mixing whole wheat flour, moon cake syrup, oil and alkaline water uniformly, cutting, rounding and pressing into round sheets to obtain moon cake wrappers; filling the stuffing into the moon cake wrapper and forming to obtain a formed moon cake;
(2) baking the formed moon cake, and cooling to obtain a baked moon cake;
(3) carrying out vacuum packaging on the baked moon cake; and
(4) and (3) carrying out heat sterilization on the moon cakes after vacuum packaging at the heat sterilization temperature of 110-130 ℃ for 14-25 min to obtain the wholewheat moon cakes.
2. The method of claim 1, wherein in step (1), the whole wheat flour, moon cake syrup, oil and kansui are prepared in the following (100g-140 g): (65g-80 g): (30g-40 g): (10g-20g) in proportion.
3. The production method according to claim 1 or 2, wherein, in the step (1), the oil is peanut oil.
4. A production method according to any one of claims 1 to 3, wherein in the step (1), the filling is a white lotus filling, a red lotus filling and/or a sweetened bean paste filling, preferably a white lotus filling;
the amount of the stuffing is 20 g/piece to 40 g/piece, preferably 35 g/piece to 40 g/piece.
5. The preparation method according to any one of claims 1 to 4, wherein, in the step (1), the amount of the moon cake skin is 10 g/piece to 25 g/piece, preferably 15 g/piece to 25 g/piece.
6. The production method according to any one of claims 1 to 5, wherein, in the step (2), the baking is performed on a baking pan.
7. The production method according to any one of claims 1 to 6, wherein, in the step (2), the baking conditions for the baking are 180 ℃ to 210 ℃ for the upper flame temperature and 140 ℃ to 160 ℃ for the lower flame temperature; baking for a predetermined time of 4min-9min, preferably 6min-7 min.
8. The preparation method according to any one of claims 1 to 7, wherein in the step (2), after the shaped moon cake is baked, the center temperature of the moon cake is cooled to less than 18 ℃.
9. The preparation method according to any one of claims 1 to 8, wherein, in the step (3), the vacuum packaging is performed by putting the baked moon cake into a cooking bag, sealing and vacuumizing, preferably to a degree of vacuum of 0.08Mpa to 0.1Mpa, and further preferably to 0.08 Mpa.
10. The production method according to any one of claims 1 to 9, wherein, in the step (4), the heat sterilization is performed by a back pressure type sterilization pot;
preferably, the sterilization temperature of the heat sterilization is 121-130 ℃, preferably 121-125 ℃, and the sterilization time is 15-25 min, preferably 15-20 min;
preferably, the wholewheat moon cake is a wholewheat Cantonese moon cake.
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| CN114403191A (en) * | 2022-01-28 | 2022-04-29 | 新疆大学 | Preservative-free Nang product quality-guaranteeing preparation method |
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